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MEMBERS ONLY CONTENT. The content you are trying to view is reserved for members of RestaurantOwner.com. Learn more about becoming a member and see how we can help turn your good restaurant into a greatbusiness.
RESTAURANT EMPLOYEE HANDBOOK TEMPLATES A comprehensive Employee Handbook is crucial to the success of your business and the retention of your people. Use this template to develop one of the most important documents in any restaurant. Put your own unique set of employee policies, procedures and practices in writing so that everyone on your staff knows the rules and yourexpectations.
HOW TO CREATE A REALISTIC BUDGET FOR YOUR RESTAURANT The vast majority of restaurant failures can be attributed to the absence of a plan or practical budget upon which decisions, accountability and actions are based. A budget focuses management on considering changing conditions and forces them to adapt their operations to maintain profitability and consistency of product andservice.
JIM LAUBE - RESTAURANTOWNER.COM Jim Laube is the founder and president of RestaurantOwner.com. He has a diverse 30 year career in the restaurant business as a server, bartender, manager, controller and CFO for a regional restaurant chain. Over the past 15 years, he has been an advisor to literally hundreds of independent restaurants in the U.S. and Canada primarily on issues dealing with profit enhancement, financial HOW TO DEVELOP A GREAT KITCHEN MANAGERSEE MORE ON RESTAURANTOWNER.COM INSTANTLY RAISE THE LEVEL OF ACCOUNTABILITY IN YOUR Training Video Instantly Raise the Level of Accountability in Your Restaurant! The only difference between an excuse and a reason is thespelling.
PROFIT TIP: DON’T LET SLOW TICKET TIMES DESTROY YOUR GUEST Don't Let Slow Ticket Times Destroy Your Guest Experience. Customers expect their food to be served within a "reasonable" amount of time. What's reasonable can depend on the meal period, occasion, type of concept, individual guest needs and other factors. PROFIT TIP: GAINING CONTROL OVER COMPS, DISCOUNTS AND PROMOS Gaining Control Over Comps, Discounts and Promos. Many of our members have asked, "What is an industry acceptable percentage of comps and discounts in relation to our sales?As is the case with most industry comparisons, there's not a one-fits-all answer.However, by implementing some basic systems, restaurant operators can gain control over their effect to the bottom-line. (THIS PAGE INTENTIONALLY BLANK) -4- Business Concept Concept Description and Statement Blue Fish Grill will be a moderately priced seafood restaurant featuring family style service of Gulf Coast specialties. Grilled and fried selections of shrimp, fish, oysters, chicken tenders and stuffed RESTAURANT BUSINESS PLANS, SYSTEMS, CHECKLISTS & TRAININGMEMBER LOGINABOUT USLEARNING SYSTEMRESOURCE LIBRARYJOIN NOWCOVID-19 RESOURCES Operate a Restaurant? If you own or manage a restaurant, you know that getting it open was the easy part. Now, comes the real challenge,making money at it.
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MEMBERS ONLY CONTENT. The content you are trying to view is reserved for members of RestaurantOwner.com. Learn more about becoming a member and see how we can help turn your good restaurant into a greatbusiness.
RESTAURANT EMPLOYEE HANDBOOK TEMPLATES A comprehensive Employee Handbook is crucial to the success of your business and the retention of your people. Use this template to develop one of the most important documents in any restaurant. Put your own unique set of employee policies, procedures and practices in writing so that everyone on your staff knows the rules and yourexpectations.
HOW TO CREATE A REALISTIC BUDGET FOR YOUR RESTAURANT The vast majority of restaurant failures can be attributed to the absence of a plan or practical budget upon which decisions, accountability and actions are based. A budget focuses management on considering changing conditions and forces them to adapt their operations to maintain profitability and consistency of product andservice.
JIM LAUBE - RESTAURANTOWNER.COM Jim Laube is the founder and president of RestaurantOwner.com. He has a diverse 30 year career in the restaurant business as a server, bartender, manager, controller and CFO for a regional restaurant chain. Over the past 15 years, he has been an advisor to literally hundreds of independent restaurants in the U.S. and Canada primarily on issues dealing with profit enhancement, financial HOW TO DEVELOP A GREAT KITCHEN MANAGERSEE MORE ON RESTAURANTOWNER.COM INSTANTLY RAISE THE LEVEL OF ACCOUNTABILITY IN YOUR Training Video Instantly Raise the Level of Accountability in Your Restaurant! The only difference between an excuse and a reason is thespelling.
PROFIT TIP: DON’T LET SLOW TICKET TIMES DESTROY YOUR GUEST Don't Let Slow Ticket Times Destroy Your Guest Experience. Customers expect their food to be served within a "reasonable" amount of time. What's reasonable can depend on the meal period, occasion, type of concept, individual guest needs and other factors. PROFIT TIP: GAINING CONTROL OVER COMPS, DISCOUNTS AND PROMOS Gaining Control Over Comps, Discounts and Promos. Many of our members have asked, "What is an industry acceptable percentage of comps and discounts in relation to our sales?As is the case with most industry comparisons, there's not a one-fits-all answer.However, by implementing some basic systems, restaurant operators can gain control over their effect to the bottom-line. (THIS PAGE INTENTIONALLY BLANK) -4- Business Concept Concept Description and Statement Blue Fish Grill will be a moderately priced seafood restaurant featuring family style service of Gulf Coast specialties. Grilled and fried selections of shrimp, fish, oysters, chicken tenders and stuffed BEST PRACTICE: HOW (& WHY) TO PREPARE NOW FOR THE COVID-19 Resource How to Prepare NOW for the Restaurant Revitalization Fund. As of this writing, some of the details of the widely publicized Restaurant Revitalization Fund (RRF) are fuzzy -- including when the application period officially starts. RESTAURANT EMPLOYEE HANDBOOK TEMPLATES A comprehensive Employee Handbook is crucial to the success of your business and the retention of your people. Use this template to develop one of the most important documents in any restaurant. Put your own unique set of employee policies, procedures and practices in writing so that everyone on your staff knows the rules and yourexpectations.
PRACTICAL WAYS TO REDUCE FOOD WASTE, IMPROVE QUALITY Here are some best practices to start the year with prep and labor savings that encourage your staff and remind you to keep repeating the message that wage increases and bonuses are tied to efforts that cut waste and save on labor. NEW RESTAURANT OPENING MANUAL While every new restaurant opening has it’s unique requirements, this 50 page manual can be a useful guide to anticipate, organize and plan the primary activities that every new restaurant must execute well to have a successful opening. Includes weekly checklists, forms, schedules for procuring products, services, marketing activities, employee hiring, training & more. RESTAURANT 90-DAY PREOPENING PLANNING CHART The final 90 days before the scheduled opening are onsidered the most critical to achieve a successful debut. Use this Gantt chart style form to create your own 90-day critical path plan for managing HOST/HOSTESS TRAINING MANUAL Use this training manual template as a guide to create your own detailed training manual for this position. Having a complete and thorough training manual for every position is critical to ensure consistent training when people are hired and for correct, consistent execution in the restaurant. WEEKLY PRIME COST WORKSHEET Calculating prime cost every week is one of the profitable activities any restaurant can do. If prime cost is too high it’s VERY difficult for any restaurant to generate a profit. Our weekly prime cost worksheets make it easy to track and control your biggest and mostvolatile costs.
HOW TO DEVELOP A MANAGEMENT INCENTIVE PROGRAM FOR YOUR Article How to Develop a Management Incentive Program for Your Restaurant by Joe Erickson. Ask any restaurateur for the key ingredients of a successful restaurant and you'll probably get a litany of responses; however, one of the most agreed-upon responses will be this: to have a successful restaurant you need to have goodmanagement.
PROFIT TIP: HOW MUCH INVENTORY SHOULD YOUR RESTAURANT CARRY? How Much Inventory Should Your Restaurant Carry? Ask any chef or kitchen manager if they have ever run out of product before the shift is over and you’ll probably get an earful. Most every restaurant has experienced the dread of having to ’86’ a popular menu item. For some, this results in a bad habit of ordering excess inventory to make sure it doesn’t happen again. Ordering too much SIX PROVEN PRACTICES TO CONTROL YOUR BEVERAGE COSTS Overpouring, spills and waste, mistakes and inadequate pricing structures all contribute to beverage cost control problems. No matter the cause, the only way to keep these costs under control is to have proven systems in place in keys areas that alert you when costs spike. The pathway to consistent, robust beverage profits begins with setting prices and ends with the financial statement - and RESTAURANT BUSINESS PLANS, SYSTEMS, CHECKLISTS & TRAINING, POS, STARTUP TOOLS & RESOURCES About Us Learning SystemResource Library
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WE HELP INDEPENDENT RESTAURANT OWNERS BUILD SUCCESSFUL BUSINESSES Learn More COVID-19 Resources WE HELP INDEPENDENT RESTAURANT OWNERS BUILD SUCCESSFUL BUSINESSES Learn More COVID-19 Resources WE HELP INDEPENDENT RESTAURANT OWNERS BUILD SUCCESSFUL BUSINESSES Learn More COVID-19 Resources OPERATE A RESTAURANT? If you own or manage a restaurant, you know that getting it open was the easy part. Now, comes the real challenge, making money at it. We can give you insights and tools to help you turn your restaurant into a better, more profitable business and operate the way it should without you having to be there all the time.Learn More
OPENING A RESTAURANT? One or more crucial mistakes at this stage can doom your restaurant before it even opens. No amount of business skills and promotional savvy can overcome poor startup planning and decision-making. Our opening resources can help you evaluate the soundness of your plan to move forward with greater clarity, organization and significantly improve your chances of successLearn More
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Can't get the idea of owning a restaurant out of your mind? Unless you've actually owned one, you can't possibly imagine what you're getting into. We've seen too many restaurant dreams turn into financial nightmares. Let us help you get a better sense of " restaurant reality " so you make a more informed decision about whether opening a restaurant is the right business move for you.Learn More
ENGAGE & GROW YOUR ENTIRE TEAM! ON OUR NEW RESTAURANTOWNER LEARNING SYSTEM IMPACTFUL MANAGEMENT & STAFF TRAINING EASY TO SHARE & TRACK PROGRESSLearn More
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Many independent restaurants are not good businesses. While they may have great food and service, they struggle financially and don't provide a quality lifestyle for their owners. Knowing how to run a restaurant isn't enough, improve your financial skills to control costs, manage profit margins and make sound business decisions.CULTURE
Your employees are your most important asset because it takes happy employees to create happy customers. Your employee experience drives your guest experience and your guest experience drives guest loyalty, word of mouth and sales. Improve your leadership skills to create a quality working environment and build a culture of hospitality, excellence and accountability.SYSTEMS
You can have the greatest concept, recipes and talent but if your restaurant can't deliver a quality guest experience consistently, people won't come back. Better systems not only ensure a more predictable guest experience, but also make the restaurant less dependent on the owner's constant involvement in daily operations. I OPERATE A RESTAURANT If you own or manage a restaurant, you know that getting it open was the easy part. Now, comes the real challenge, making money at it. We can give you insights and tools to help you turn your restaurant into a better, more profitable business and operate the way it should without you having to be there all the time.Learn More I'M OPENING A RESTAURANT One or more crucial mistakes at this stage can doom your restaurant before it even opens. No amount of business skills and promotional savvy can overcome poor startup planning and decision-making. Our opening resources can help you evaluate the soundness of your plan to move forward with greater clarity, organization and significantly improve your chances of successLearn More I HAVE A RESTAURANT DREAM Can't get the idea of owning a restaurant out of your mind? Unless you've actually owned one, you can't possibly imagine what you're getting into. We've seen too many restaurant dreams turn into financial nightmares. Let us help you get a better sense of " restaurant reality " so you make a more informed decision about whether opening a restaurant is the right business move for you.LearnMore
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